To give smoked salmon its unique flavor and texture, it is first cured with salt, sugar, and sometimes spices, and then hot- or cold-smoked. Cold-smoked salmon has a soft texture and buttery flavor, while the hot-smoked variety is more firm and dense. Savor smoked salmon for brunch with cream cheese and bagels or paired with eggs; in all kinds of dips, canapes, and other appetizers; or in salads, sandwiches, or pasta.
Homemade Pimiento Cheese: "A true Southern delicacy! This stuff is so addictive that I am having a lock installed on my refrigerator. Great on celery sticks, crackers, bread — even straight out of the bowl!" -NcMysteryShopper